Steel cut oats, chia seeds, and peanut butter with apple, banana, walnuts, and maple syrup or walnuts and housemade fig compote.

Housemade granola, figs, pistachio, bee pollen, goji berries, greek yogurt, and maple syrup.

Swiss cheese, ham and scrambled egg, baked in a bechamel sauce on a crispy butter croissant.

Fresh mozzarella, melted over sliced tomatoes and pesto on an oven baked ciabatta.

Vegan. Refreshing fattoush salad, heaped on smashed avocado on a wedge of country white toast.

Egg salad with pickles and Dijon mustard, on a bed of fresh mixed greens. Topped with wild smoked salmon and garnish, on a country white toast.

Vegan. Fresh mixed greens, sliced avocado, medium boiled egg, and refreshing fattoush salad. Served with bwe's signature black olive pesto bruschetta.

Vegan. Roasted butternut squash, figs, heirloom tomato and chickpea on a bed of mixed greens and pumpkin seeds. Dressed with balsamic dressing, paired with bwe's signature black olive pesto bruschetta.

Vegan. Couscous, walnut, and feta, tossed with greens, heirloom tomato, fresh mint, and olive oil. Served with a boiled egg and bwe's signature black olive pesto bruschetta.